Zesty chicken & chorizo paella

Bursting with the flavours of zingy lemon and smoky chorizo, this simple paella from The Slimming Foodie is always a crowd-pleaser. If you can’t get hold of paella rice, simply substitute with Arborio rice or even long-grain rice, and serve some green vegetables, such as green beans or broccoli, alongside…



Bursting with the flavours of zingy lemon and smoky chorizo, this simple paella is always a crowd-pleaser. 

Course lunch, Main Course
Cuisine American, british, spanish
Keyword chicken, chorizo, Paella
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4


  • 1 tsp rapeseed oil
  • 35 g gluten-free chorizo finely chopped
  • 3 chicken breasts chopped into chunks
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 15 g parsley leaves separated, stalks chopped
  • 1 carrot peeled and grated
  • 1 red pepper deseeded and chopped
  • 1 tsp smoked paprika
  • ½  tsp cayenne pepper
  • ½ tsp ground turmeric
  • 1 gluten-free chicken stock cube
  • 300 g paella rice
  • 750 ml boiling water
  • 100 g frozen peas
  • 1 lemon
  • salt and pepper


  1. Heat the oil in a large wok or similar pan. Add the chorizo, chicken, onion, garlic, parsley stalks and grated carrot and stir-fry for 5 minutes.

  2. Add in the red pepper, paprika, cayenne pepper and turmeric and stir-fry for another 3 minutes.

  3. Crumble in the chicken stock cube, then stir in the rice until thoroughly combined with all of the other ingredients. Pour in the measured boiling water and leave to simmer for about 5 minutes.

  4. Stir, then simmer for another 10 minutes, stirring regularly to prevent sticking.

  5. Add the peas, season with salt and pepper and stir-fry for a final 5 minutes.

  6.  Check that the rice is cooked and not chalky. Grate the lemon zest directly over the top of the dish and scatter with the parsley leaves. Chop the lemon into wedges and serve on the side.

  7. TIP: If you fancy adding some prawns, simply fry them separately and stir them in when the paella is cooked.